There are a few things I love about taking the mixture for one whole meal and dividing it into muffin tins: being able to dish out just one to little tummies or two or three to bigger tummies; having lunchbox or snack pack fillers at the ready and maybe some to freeze or refrigerate for another day.

Frittata is a great base for finely chopped vegetables and owing to the eggs is a protein-dense meal which makes it perfect for rapidly growing little bodies. I made this one vegetarian but there’s always the option to add some cubed ham or bacon (please choose free range pork.)

Arranged on a platter around a dish of tomato sauce, mini frittatas are also an easy option for party food.

I personally like the look of using squares of baking paper rather than muffin cases and you can get the kids onto this part of the preparation as it involves scissors which I find most kids like to wrap their hands around.

Tear baking paper into three ten-centimeter widths, fold into thirds and cut along the folds. Using a piece of paper towel, grease the muffin tray with butter then press and smooth the baking paper squares into the holes.

Pre-heat oven to 200C.
Add all ingredients except cherry tomatoes to a large bowl and mix well to combine.
Use a 1/4 cup measure to divide into muffin tray.
Top with each a halved cherry tomato and grate over Parmesan or tasty cheese.
Bake for 25 – 30 minutes or golden brown and a bit crispy-looking on top.
Serve with a side salad or some steamed vegetables, or for dinner: some grilled chicken breast or even a sneaky sausage!

They are just as good cold the next day as they are or perhaps sliced and rolled up in a piece of wrap bread with a handful of leafy greens and fresh tomato then toasted on the sandwich press, mmm.

Feel free to use ANY filling you like: frozen peas or corn, finely shredded baby spinach, leftover roast vegetables from dinner, diced fetta in place of tasty cheese, sliced semi dried tomatoes, olives and capsicum strips from jars if you’re short on time and fresh ingredients, it’s up to you.